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About Me

Am a contradiction of sorts. i love going out and having a good time with friends, and i can also stay home chill out over a book or a movie.. Am very passionate about writing, so give me a topic and watch me float away into wonderland... I Am crazy about music,books,friends and my doggie... :)

Saturday, July 11, 2015

"Bellissimo"
is the only word that comes to my mind the minute I think of Pasta. There are
days when all I want is a small bowl of pasta, with a drizzle of olive oil , few slices of tomato and burnt garlic.. So, when I came to know of the
Festa Della Pasta at Prego in Taj Coromandel,I was quite excited.

And the
entire menu has been designed by Chef Luca, who is all of 27 yrs of age. Damn,
how did he become so talented and awesome?! The evening unfolded like a
beautiful movie, scene by scene, with plates of soup and food flowing onto the
table seamlessly and murmuring sweet nothings into our taste
buds.

The evening
kicked off with a quick demo on past making by Chef. He told us green
pasta was made with Parsley, red with carrots, black with Squid ink
and Brown with cocoa powder. Equal portion of semolina was added to the dough
and it was then rolled out. The entire process was such a treat to watch, the
pasta sheet was thin and near transparent...

The dinner
started off with the Amuse Bouche - a spicy watermelon mocktail
[watermelon juice with finely sliced green chillies] which was
just what we needed to cleanse the palate and gear up for what came next.

A plate
with Potato beignets, goat cream cheese, tomato coulis and
caramelized cherry tomato with a sprinkle of micro herbs is what came in. Each
spoonful was a treat to our taste buds, packed with flavours and delicately
done up. Just as we were getting used to this ride, along came theTruffle
scented provolone and leek soup with Ortolana and Feta Cheese. This
was probably the 3rd time I was having Truffle and it is a flavour I love.
This soup was just smooth,creamy and divine!

While the
Truffle flavour lingered on our tongues, a thin crust pizza with
cherry tomato, zucchini and mushrooms came waltzing in. It was fresh, and with
a sprinkle of red chilli flakes & parmesan cheese, it tasted even
better. But am not really a pizza person, so stopped with one slice. I knew
there were some exciting dishes in store.

I watched
in glee as a the Tomato flavoured Tagliolini pasta tossed with fresh Basil
sauce arrived. It was beautiful, the delicate flavours of basil was
visible in the sauce and the roasted pine nuts were amazing. The non veg gang
had theBeef Bolognaise Lasagna& going by their reactions, it
was a dish that blew them away.

Another veg
pasta we got to taste was the Cencioni with sweet Pepper sauce[having watched the Chef make this pasta, it was a fun experience]. It was
served alongside purple crisp chips, which added a third element with the new
texture. Oh, and we weren't done yet. I also got a portion of
the Zuchini and Tomato timbale with balsamic reduction which was
build like a tower with layers of different vegetables and cheese as well.
But the star of the evening was the Ravioli with different
kinds of Cheese served alongside some saffron sauce. The flavours were
like being in a Circus, you don't know what to expect but are pleasantly
surprised by the burst of flavours in your mouth. A party!!

And to
bring the evening to an end, came the two desserts - Bitter Chocolate flavoured Lasagna
[made with cocoa powder] with Ice Cream and Chef Luca's deconstructed Tiramisu[lady finger biscuits replaced with a thin slice of cake].. I loved the
Tiramisu, which I dug into 1st. Maybe that is why I couldn't taste
the flavours in the lasagna, but did like the crunchy bits that were tucked
between the sheets.

One
memorable evening is what it turned out to be. And the entire meal would
set you back by around Rs2000-2500. Do hop on the ride and share your
experience, but do it before 19th July...

Disclaimer:
The reviews posted on this blog are based on my personal experience. Also
remember these were just my views!! Remember, no two palates are the same. Bon
Appétit :-)